The one downside to ceramic cookware is its glaze tends to wear quicker than traditional nonstick and it doesn't compare to good stainless that could last forever. In the Good Housekeeping Institute Kitchen Appliances and Technology Lab, we test ceramic skillets to determine how well they distribute heat on both gas and electric ranges as well as their ability to evenly brown steaks.
We check how well the exterior surfaces resist staining and the ability of the saucepans to maintain a steady simmer and cook tomato sauce without scorching. Finally, we review how easy all cookware items were to use by determining the thoroughness of the owner’s manual, as well as whether each piece and its lid was oven- and/or dishwasher-safe.
Greenspan Revolution williams-sonoma.com Top scorer in Lab tests; heated evenly, eggs were easy to clean, steaks seared well This ceramic cookware set made of anodized aluminum with stainless steel handles and a ceramic nonstick finish, was a top scorer in our multiple tests.
Omelets slid right out of the pan, steaks seared perfectly, and pancakes browned evenly without the need for extra butter. It also aced our scorch test, which means, no need to stir soups or stews while they simmer.
If you're looking to crisp up the topping on a casserole, note that you can put Greenspan Revolution's pans in the oven, up to 600ºF. Cleanup is easy, too, because unlike many nonstick pots and pans, you can pop these ceramic pieces in the dishwasher.
Lightweight pans need to be more closely watched during cooking to avoid overheating College students and new cooks will love this cookware set that comes with two spoons and two spatulas that can safely be used without the fear of scratching.
They have thick handles, which make for a comfortable grasp and oversized, stay cool knobs. With the Scan pan ceramic CTV line, you can enjoy the beauty of stainless steel and the convenience of a nonstick finish.
These pots and pans have a brushed stainless steel exterior, a nonstick ceramic interior, and an aluminum core for even heat distribution. The 10-piece CTV set showed top-notch performance in our testing: Skillets heated evenly on both gas and electric ranges, easily released sticky scrambled eggs without oil, and turned out perfectly seared steaks in practically no time at all.
Eggs fried up well with no oil and were easy to release with just a tiny nudge from our spatula. They seem hard to clean, but we were pleasantly surprised to see that the pans only needed to be rinsed with water after scrambling eggs.
While we don't love that stacking means a lot of arranging and rearranging, they take up minimal space and limit the excuse for stray lids. This set even includes a grill pan, a unique feature when it comes to ceramiccookwaresets.
The saucepans have pour spouts, an underrated feature, and the handles are wide and slope in for ergonomic grabbing. Each piece in this 7-piece ceramic cookware set is light, yet durable and can achieve a good sear on protein.
SCANPANwayfair.com Basic, entry level set that will last a very long time Comfortable handles and light to medium weight but sturdy If you're looking for the essentials that will last you many years, look no further than this set that comes with a 9 1/2-inch fry pan and two stock pots, one perfect for boiling eggs and water for tea, as well as heating soup and sauce, and another big enough for pasta, soups, and stews.
They boast wide, stay-cool handles that are easy to grasp and are lightweight but extremely durable. The lid handles are thin and wrapped in silicone, which allows them to stay cool while you're cooking.
The tempered glass lids allow you to see inside and a steam vent helps prevent food from getting too hot and boiling over. These hard-anodized pots and pans will last you a long time hard, and they come with a ten-year guarantee.
They're oven-safe up to 400ºF so you can use them on the stove top for eggs to steak, or in the oven to gently finishing cooking seared meat or a braise. The tempered glass lids are study with high handles that help them stay cool.
Nicole Papantoniou, Good Housekeeping Institute Senior Testing Editor & Producer Nicole is a recipe developer trained in classic culinary arts and culinary nutrition who specializes in testing and developing kitchen appliances; she currently runs the Good Housekeeping Kitchen Appliances Lab. Betty Gold, Good Housekeeping Institute Senior Editor & Product Analyst, Kitchen Appliances & Technology Lab Betty Gold earned a Bachelor of Science degree in Food Studies and Nutrition from New York University, and prior to joining Good Housekeeping, she worked with the James Beard Foundation and other leading food media brands like Bon Appétit, Food Network Magazine, and The Martha Stewart Show.